Pumpkin Spice Cookie Balls Recipes

PUMPKIN SPICE COOKIE BALLS

Steps:

• Mix cream cheese, Cookie Crumbs and pumpkin pie spice until blended; shape into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in single layer on waxed paper-covered baking sheet. Freeze 15 min.
• Microwave Chocolate in microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 30 sec.; stir. Continue microwaving and stirring in 10-sec. increments until chocolate is completely melted.
• Use fork to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Sprinkle with combined sprinkles.
• Refrigerate 15 min. or until chocolate is firm.

PUMPKIN SPICE COOKIES

Steps:

• Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
• In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
• Slowly add in the flour mixture. The dough will be very sticky.
• Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
• When ready to bake, take the dough out of the fridge.
• Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
• In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
• Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
• Place the cookies on the cookie sheets about 2 inches apart.
• Bake for about 8-10 minutes until the tops look just set.

PUMPKIN SPICE CAKE BALLS

Steps:

• 1. Mix together the first 4 ingredients.
• 2. Pour into 9x13 cake pan and bake as directed on the cake mix box.
• 3. Let cake cool.
• 4. Then crumble the cake and place into a large bowl.
• 5. Add cream cheese frosting and combine. Place cake mixture into the refrigerator for at least an hour.
• 6. Scoop out cake "dough" with a small cookie scoop or melon ball scoop.
• 7. Roll into balls. Put them back into the fridge to keep cold.
• 8. Melt almond bark as directed on package. Taking a few cake balls out the fridge at a time, coat cake balls with bark.
• 9. Place on wax paper to cool and decorate as desired.

GINGER-PUMPKIN SPICE COOKIE BALLS

Steps:

• Mix cream cheese spread and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.
• Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use 2 forks to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Top with sprinkles.
• Refrigerate 1 hour or until chocolate is firm.

PUMPKIN SPICE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
• Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
• Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
• Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.